This parsnip and tofu soba combines the subtle umami flavor of miso with sweet, earthy parsnips for a simple midweek meal that will save you from any cooking rut.
An easy vegan soba with earthy parsnips, tofu, and a spicy, aromatic broth is perfect for a chilly night.
Looking for a cozy vegan noodle soup that’s quick, satisfying, and full of flavor? This parsnip and tofu soba is an easy, weeknight-friendly bowl that combines miso broth, soba noodles, tofu, and parsnips for a nourishing meal that feels restaurant-worthy but takes less than 45 minutes to make.
Parsnips are such an underrated root vegetable, and they’re so perfect in this spicy, fragrant broth with tofu and soba. Parsnips bring a sweet, earthy flavor that pairs perfectly with nutty soba and a simple sesame-miso broth spiked with just the right amount of chili oil for a perfect spiciness.
How to make this vegan miso soba noodle soup with parsnips
What you need
- Vegetables and aromatics: You’ll use carrots, parsnips, onion, and minced scallion whites.
- Tofu: Use firm or extra-firm tofu.
- Broth seasoning: Season the broth with white miso, tamari, mirin, sesame oil, and chili oil.
- Topping: I prepare a simple topping with minced scallion greens, furikake, sesame oil, and salt.
- Soba: I serve this over soba for its earthy, nutty flavor. Use your favorite noodle for this soup! It would be great with ramen or udon.
How to make it
Step 1: Sauté parsnips, carrots, onion, and scallion whites until soft. Add water and tofu and bring to a boil. Reduce the heat to low and simmer for about 20 minutes.
Step 2: Whisk together miso, tamari, mirin, sesame oil, and chili oil in two cups of hot water until smooth. Add the seasonings to the pot of tofu and continue simmering for an additional 5 to 10 minutes.
Step 3: As the tofu finishes simmering, bring a large pot of water to a boil and cook the soba according to package directions. Drain and divide among bowls.
Step 4: Make the topping by combining minced scallion greens with furikake, sesame oil, and salt.
Step 5: From there, you can serve it by ladling the parsnip and tofu broth over the soba noodles. Finish by garnishing each bowl with a spoonful of minced scallions.
FAQ
Can I use other noodles instead of soba?
Absolutely. This broth pairs beautifully with ramen, udon, or rice noodles if you prefer a different texture.
How can I make the broth richer?
Add two tablespoons of tahini to the miso mixture for extra body and depth.
Can I make this ahead of time?
Yes! Store the broth and noodles separately in the fridge for up to 3 days. Reheat the broth gently and add noodles just before serving.
What does parsnip taste like in soup?
Parsnips add a mildly sweet, earthy flavor that balances perfectly with the salty-savory miso broth.
Is this soup gluten-free?
It can be! Just use gluten-free tamari and buckwheat soba (100% buckwheat).
Parsnip and Tofu Soba
Equipment
Ingredients
- 1 tablespoon neutral oil
- 1 yellow onion (peeled and thinly sliced into half-moons)
- 2 medium carrots (peeled and thinly sliced into rounds)
- 1 medium parsnip (peeled, halved lengthwise, and sliced thinly crosswise into half- or quarter-moons)
- 6 scallions (trimmed and minced; white and green parts kept separate)
- 4 cups water
- 16 ounces firm tofu (drained and cut into 2-inch cubes)
- 2 cups hot water
- 2 tablespoons white miso paste
- 2 tablespoons tamari
- 2 tablespoons mirin
- 2 teaspoons sesame oil
- 2 teaspoons chili oil (optional)
- 10.5 ounces soba
- Salt to taste
Topping:
- 2 teaspoons furikake
- 1 teaspoon sesame oil
- Pinch flaky sea salt
Instructions
Prepare the broth:
- Heat 1 tablespoon neutral oil in a large pot over medium heat. Add the sliced onion, carrots, and parsnip to the pot and season with salt. Add the minced scallion whites and sauté for 5 minutes until they just begin to soften.
Simmer the broth:
- Add 4 cups of water and 1 teaspoon kosher salt. Add the cubed tofu and bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
Prepare the broth seasoning:
- Add 2 cups of hot water to a large measuring glass. Add 2 tablespoons of miso, 2 tablespoons of tamari, 2 tablespoons of mirin, 2 teaspoons of sesame oil, and 2 teaspoons of chili oil. Whisk until smooth and set aside.
Finish the broth:
- Add the broth seasoning to the pot of tofu and simmer for 5 to 10 minutes. Add more tamari, mirin, sesame oil, or chili oil depending on your preferences.
Cook the soba:
- As the broth finishes simmering, bring a medium pot of water to a boil. Add the soba and cook according to package directions. Drain and divide between bowls.
Prepare the topping:
- Combine the minced scallion greens with 2 teaspoons furikake, 1 teaspoon sesame oil, and a pinch of flaky sea salt. Toss to combine.
To serve:
- Ladle the broth over the soba. Spoon the scallion green topping onto each bowl. Enjoy!
